Heat oven to 500F. In large bowl whisk together flour, homemade baking powder, and kosher salt. Add lard, coating in flour. Working quickly, rub lard between fingertips until roughly half the lard is coarsely blended and half remains in large pieces, about 3/4 inch.

Make a well in center of flour mixture. Add buttermilk all at once.

With a large spoon stir mixture quickly, just until it is blended and begins to mass and form a sticky dough. (If dough appears dry, add 1 to 2 tablespoons additional buttermilk.)

Get serious with leavening: Making your own baking powder is easy and economical. Sift together three times the following: 1/4 cup cream of tartar and 2 tablespoons baking soda. Store in a clean, dry, tight-sealing jar at room temperature, away from direct sunlight, up to 4 weeks. Use in any recipe calling for purchased baking powder.

First, work the lard: "Working the lard in properly is the secret to success. First, coat the lard in the flour mixture and rub between your fingertips until roughly half the lard is coarsely blended and the other half remains in large pieces, about 3/4 inch in size."

Stir with a purpose: When mixing the dough, stir just until the batter is well-moistened and begins to cling together. Overworking can lead to tough, dry, and heavy biscuits; underworking can result in biscuits that are crumbly and leaden.

Handle with care: Go for a light touch when kneading. Knead gently but quickly and avoid pressing too firmly. Lift and fold the dough gently onto itself, giving it a quarter turn after each knead.

Let steam escape: Pricking the dough with a fork before baking allows steam to be released during baking and helps the biscuits rise more evenly.

Don't twist: Cut biscuits out as close together as possible to get the maximum yield. Press down firmly, but do not twist the cutter. Twisting seals the sides, preventing biscuits from rising as nicely.

Keep It gentle: Slightly shake the filled cutter to free the biscuit. Don't overhandle. Arrange biscuits as close together as you can so they barely touch

"The perfect biscuit

... is crusty and golden, brown on the top, and lightly browned on the bottom.

...has a soft, light center that is tender, but not too airy.

...is not too dry, not too moist. When you add a pat of butter it will soak right in.

...is delicious by itself, yet makes an excellent vehicle for other flavors. It should be well-seasoned with salt, with a slight buttermilk tang.

...is the right size -- 3 inches across and 1 inch high -- the ratio of crusty exterior to soft interior is important."

"I never re-roll the scraps. I like the odd bits and pieces of leftover dough baked right alongside the biscuits. They're a treat to eat."

--Scott Peacock, Better Homes and Gardens American Classics expert, is executive chef at Watershed Restaurant in Decatur, Ga., and was named Best Chef in the Southeast by the James Beard Foundation in 2007.

Learn more about making biscuits at better.tv.

For videos and more how-tos from Scott, log on to bhg.com/americanclassics/biscuits